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Italian Pizzelle waffle cookies are some of the most iconic holiday cookies around – my gluten free pizzelle recipe brings them back to everyone who thought they’d never be able to enjoy them again. Dusted with powdered sugar or topped with hazelnut spread, these fancy cookies are much easier than they look to make. All you need is a pizzelle iron, and you’ll be in the fancy cookie business in no time!
The origin of these Italian wafers is not exactly known, but they’ve been around long enough to have earned a place in the cookie history books. The name comes from the Italian word “pizze”, meaning round and flat (reminds me of something else delicious that’s Italian, round and flat with “pizze” in the name!).
My easy gluten free pizzelle batter may also be used for Norwegian Krumkake, and when a warm pizzelle is wrapped around a small dowel or cone, it also makes wonderful Russian Trubochki (cream horns). Instead of the familiar ricotta cheese-based cannoli filling, I’ve made a slightly sweet cream filling that will please every palate, but certainly feel free to fill these with your favorite cream recipe, if you’d prefer.
I’ve provided dairy-free and vegan ingredient options for those who need it. I will say that everything I bake is dairy-free, and the vegan butters and cream cheeses listed are fantastic, so don’t hesitate to use those. There’s no reason to miss any of the yumminess the holidays have to offer, just because you’re gluten free or have other dietary restrictions.
Embrace them and make your favorite recipes anyway! With my gfJules Gluten Free Flour, anything is possible — even light and delicate cookies like these! Thanks to companies making more and more dairy-free and vegan ingredients, nearly anything can be made just as deliciously free of dairy or eggs, too!
By the way, if you don’t already have a pizzelle iron, I highly recommend them. They’re not too expensive, and in the summer when you may not be making as many gluten free pizzelles (or maybe you will be!), you can use it to make homemade gluten free waffle cones! Check out my recipe here! (Add to your Santa list with these other great gluten free gift ideas!)Print
Gluten free Pizzelles are delightful, light and crispy wafer cookies hailing from Italy.
10 Tbs. butter or vegan alternative, melted and cooled (e.g. Earth Balance® Buttery Sticks)
3 eggs, beaten (OR for vegan: 2 Tbs. flaxseed meal mixed with 6 Tbs. hot applesauce PLUS 2 Tbs. arrowroot powder + 2-3 Tbs. water)
¾ cup granulated sugar
1 Tbs. pure vanilla extract
1/2 tsp. almond extract (or anise or lemon)
2 tsp. baking powder
Confectioner’s sugar for dusting
½ cup butter or non-dairy alternative, softened (e.g. Earth Balance® Buttery Sticks)
½ cup confectioner’s sugar, sifted
½ tsp. vanilla paste (I like Nielsen-Massey) or ½ vanilla bean, split and scraped
To make gluten free pizzelle,
Melt butter and set aside to cool. In a mixing bowl, whisk eggs (or substitute listed) and sugar until light, approximately 3 minutes. Stir in cooled butter and extracts.
Whisk together the gluten-free flour and baking powder in a small bowl, then stir into the larger bowl with egg mixture. The batter will be tacky and wet, but stiff.
If directed with your Pizzelle Iron instructions, brush the pizzelle plates with a small amount of cooking oil, then preheat the Pizzelle Iron. Once hot, spoon 1 -1 ½ teaspoons of batter into the middle of each plate. Depending on the size of your Pizzelle Iron, you may need slightly more or less batter.
Close the lid and the batter should spread across the entire pattern. Follow manufacturer’s directions for how long to cook each pizzelle; with my iron, it takes approximately 3 minutes for each set of two pizzelles. Transfer cooked pizzelles to a wire rack to cool or immediately wrap around a dowel or cone to form tubes for cream-filled pizzelles or press into ramekins to form cups. Repeat with remaining batter, re-oiling pizzelle plates if necessary.
Allow pizzelles to cool completely before serving or storing. If they become soft after storing or freezing, arrange in a single layer on a cookie sheet and bake in a 300° F oven for 3-5 minutes to restore crispness.
Makes approximately 40 4-inch pizzelles.
To make the cream filling, using a whisk attachment on an electric mixer, cream the butter and cream cheese. Once smooth, add the sugar and vanilla paste. Whip until light and smooth.
Fill a piping bag or plastic bag with a small corner cut out. Pipe into cooled and formed pizzelles by piping in one side and then the other.
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